Cheesecake with Fresh Fruit and Lemon Curd

• 1 cup graham cracker crumbs
• 2 tbsp sugar
• 3 tbsp butter, melted
• 3 pkg cream cheese
• 3 large eggs
• 2 tsp pure vanilla extract
• 1/2 tsp almond extract
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice
• 2 tsp grated lemon zest
• 2 large egg yolks
• 1 large whole egg
• 1/2 cup butter, softened

1. For Crust:
2. Mix graham crumbs, 2 tbsp sugar, and melted butter until well moistened.
3. Divide crumbs evenly into 18 muffin tins lined with cupcake liners.
4. Press down and set aside.
6. For Cheesecake:
7. Mix cream cheese and 3/4 cup sugar and extracts with an electric mixer until well blended, scraping down sides of bowl as needed.
8. Add eggs, one at a time, beating on low after each addition.
9. Spoon batter into prepared crusts.
10. Bake at 325 degrees for 25 minutes.
11. Remove from oven and cool to room temperature. Then place in fridge to cool for 2 hours.
13. For Curd:
14. Whisk together egg yolks, egg, sugar, lemon juice and lemon rind in a heatproof metal bowl.
15. Place bowl over pot of simmering water and whisk gently until mixture is thick, 15 to 20 minutes.
16. Remove from heat and stir in butter until melted.
17. Cover and refridgerate until ready to use.
18. To assemble spread approximately 1 tbsp of curd over top of cooled cheesecake. Arrange cut fruit on top. Glaze with 3 tbsp apricot jam that has been melted in microwave for approximately 20 seconds.

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